Member recipe

White beetroot and Red Gooseberries Relish

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Cooking time

Prep: 20 minutes Cook: 35 minutes 10 min for labelling and storing away.

Skill level



Around 3 to 4 Jars of 300g

Delicately sweet with a goosberry tang, pairs well with shaper, strongly flavoured cheeses such as Gorgonzola, Stilton or any other blue cheese.

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  • 1 kg of white or yellow beetroot
  • 500g of Red Gooseberries
  • 300g of Red Onions
  • 200g of Demerara Sugar
  • 200g of Cider Vinegar
  • 1 tablespoon of salt


  1. Slice the beetroot thinly and dice the onions either by hand or in the food processor (I used the food processor). In a non stick saucepan add your sugar, vinegar and salt,stir gently and bring to boil. Once in boil add the diced veggies and stir bringing it to boil again(2-5min). Reduce the heat and cook for further 30 min, stirring occasionally.

  2. Whilst your veggies are cooking, get your your jars cleaned with soapy water, rinse well and on a tray. Preheat the oven to 150degrees Celsius and put the jars and lids in the oven for about 25min. By this point a you are nearly ready!

  3. Make sure that you spoon the relish in the jar whilst still hot. Put the lid(if no lids available you can put a wax disc and cellophane, tie it with string or elastic band). Label

  4. Lastly, be sure to leave some aside for tasting!!!!!! It will store for 6months or more if in a cool aired space.

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